Onions, ginger, garlic, cumin and Indian spice mix (“masala”) give these lentils more of the protective phytochemicals found in al plant foods, plus a spicy fragrance that stimulates the appetite. Lentils also contain protein, and dal is a dish eaten daily in India.
Although red lentils are called for in this recipe, you can opt for green lentils instead. Lentils don’t need soaking and can be cooked either to a liquid consistency of soup or simmered longer until they become thick enough to eat as a dip with whole-wheat pita bread. Creamy, cool yogurt and chopped cucumber balance the spices in the lentils. It only takes 30 minutes to prepare this tasty, nutritious dish.
Find more cancer-preventive recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.
Last week I wrote about the importance of eating vegetables and fruit for health and cancer prevention. It’s the peak of summer garden produce now – a great time to load your plate with delicious, fresh and seasonal veggies and fruit.
If you’re a gardener, friends with a gardener, or a member of a CSA (Community Supported Agriculture), that means there’s a good chance you have a kitchen full of zucchini and summer squash.
You’ll benefit from your these foods’ vitamins, minerals and cancer protective phytochemicals, but also get the bonus of filling up on low calorie and fiber-packed dishes. AICR’s expert report and continuous updates found that non-starchy vegetables, like summer squash, lower risk for cancers of the esophagus, stomach, mouth, pharynx and larynx.
After you’ve steamed, stir-fried and made zucchini bread, you may be wondering what else you can do with these summer staples. Here are some of AICR’s tested recipes to help you use that bounty in a healthy and delicious way: Continue reading →
Take a virtual trip to the Caribbean when you make our islands-inspired Health-e-Recipe for Caribbean Cabbage.
Scotch bonnet peppers are a popular ingredient in Jamaican cooking, where they spice up even cold dishes like this one. They contain capsaicin, a phytochemical that may ward off inflammation.
This dish teems with cancer-preventive compounds thanks to the cabbage, which contains some of the same protective substances as its cruciferous relatives broccoli and Brussels sprouts. Onion, scallion and garlic contribute healthy sulphur compounds while carrots and tomato add the carotenoid phytochemicals beta-carotene and lycopene. Fresh thyme provides the finishing touch.
So imagine you’re sitting on a beautiful beach with the aquamarine sea rolling in as you enjoy this healthy slaw. Find more delicious cancer-fighting recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.